I love lemon curd! I only discovered it a few years ago in the British foods section at my grocery store, and I loved it. I decided to try making my own~it wasn't hard, other than LOTS of stirring, and it turned out good.This year, I wanted to freeze or can lemon curd ~ it would be nice to keep on hand, and a large batch shouldn't take any longer to make than a small one would. I found a recipe for freezer lemon curd here. Apparently freezing is the better option because of the eggs involved.
I did change the recipe just a little ~ it calls for bottled lemon juice and I wanted to use fresh. I also cut back the 2 1/2 cups sugar to just 2 cups, and I could not find 'superfine' in the stores around here.
It seems to have come out well. I taste-tested it before putting it in the jars and it tasted great. I'll let you know how it is when I try a jar from the freezer.
That looks delicious! I wish I had room in my freezer for some.
ReplyDeleteI love lemon curd too! I have an EXTREMELY simple recipe for a special little tea tartlet: I just buy a package of those cute little phyllo tartlets, spoon about a teaspoon of lemon curd in each one, then sprinkle a little shaved coconut on top. I broil them for about 2 minutes, and voila! They look adorable, and taste scrumptious.
ReplyDeleteOoh..I adore lemon curd and I'm so excited that you shared a freezer recipe. Whenever I make it, I'm always disappointed that it doesn't last very long. I will be trying this recipe for sure!
ReplyDeleteKelli
I love it when we get glimpses of your beautiful kitchen.
ReplyDeleteI love lemon curd!!! I may have to try to make some for the freezer. Thanks for sharing the pictures.
ReplyDeleteI'm another lemon curd fan and make it every year. I also make passionfruit curd which is delicious and great in little tarts and on top of cakes.
ReplyDeleteOh that looks delicious! I love lemon curd, especially on scones! You inspired me to make some!
ReplyDeleteWow! I didn't know you could freeze lemon curd. I would have thought it would break down or something -- not be so creamy. You'll have to let us know how it goes!
ReplyDeleteOh YUM!
ReplyDeletethanks for the link!
I love lemon "anything" :-} Your lemon curd looks delicious.
ReplyDeleteTry dunking gingersnap cookies in lemon curd. It's a great combination.
ReplyDeleteThanks for sharing Deb, I love lemon curd too and I never thought of freezing it.
ReplyDeleteI'm a great friend of lemon curd (and anything made of lemon!) too. Your lemony pictures makes my mouth watering.
ReplyDeleteDeb,
ReplyDeleteYou are SO inspiring. I love lemon curd but never thought to freeze it. I am definitely going to try this.
BTW, I love the labels on the jars. Would you mind sharing where you got them?
Cammy
I would never have thought of freezing it. I usually just make it for tarts, and it disappears right away. I like the rthought of being able to make it ahead of time.
ReplyDeleteGreat photos Debbie!
Lemon curd is delish, I love it:). I didn't know you could freeze it....I'm going to give it a try. Thanks for the link. Linda
ReplyDeleteMMMMMMmmmmmm good!
ReplyDeleteI love lemon curd too.
YOurs looks so cute in the plaid-topped jars.
Jody
Look deelish - I've never had it. Must find a jar of it to try.
ReplyDeleteManuela
I've never heard of or tried lemon curd! Yea - something new to try! Sounds great! Thanks for the post!
ReplyDelete~Katie
I love lemon curd... Thank you so much for sharing your recipe. Enjoy!
ReplyDeleteSmiles...
Beverly
We go through lemon curd faster than peanut butter at our house. I'm eager to see how this turns out tasting after being frozen.
ReplyDeleteOh this looks so yuumy. I have never made it before, just consumed it in other places. I may have to give this a whirl. Especially if you can freeze it, that way I won't eat it all, LOL. I love your photos, always so wonderful.
ReplyDeleteKaren
Homemade is the best! If you combine it with whipping cream and refridgerate the mixture in a pie crust it makes a lovely, light dessert pie.
ReplyDeleteOh ~ yum! I love to use lemon curd as the filling between yellow cake layers and then frost with cream cheese frosting. I'd have never thought to freeze it; I'm going to bookmark that recipe.
ReplyDeleteThank you for the recipe. I too didn't know you could freeze it. I'm also grateful to the other ladies' comments as I didn't know what else to use it on besides toast & scones.
ReplyDeleteBlessings,
Leslie
The best cake I ever made had lemon curd as filling in half the layers and a cranberry curd? in the other layers (about 8 layers) these were very thin cake layers with a whipped cream topping. It took about 3 days for me to make it; about 18 years ago. Lemon curd one day, cranberry the next and the third the cake...
ReplyDeleteThank you sooooo much for sharing this recipe! I'll be trying it and toasting you over tea and scones! I would also love to know about your labels. Did you make them? Find them online? They're great and I'd love to have some!
ReplyDeleteHi,
ReplyDeleteYour post on Lemon curd has made me smile, my mum bought some lemons a week ago in the hopes of making some lemond curd, it was something she has always wanted to do! Shes not got round to it yet, but our family looks forward to it! lol. I hope you enjoy yours....
priscilla x
Hi Deb! Beautiful! ...I love anything lemon...and those cute jelly jars...I'm collecting a load of them ...aren't they cute?
ReplyDeleteIt looks delicious! I am definitely going to have to try my hand at that!
ReplyDeleteYum! The recipe will be well used i am sure. This is such a treat. Do you have kids? Your kitchen is very inviting very charming.
ReplyDeleteHi, just discovered your blog in the last few days. I'm English and I'm pretty sure lemon curd keeps for ages in the fridge, just like jam/jelly due to the amount of sugar. I love those jars too, I have some chutney in mine.
ReplyDeletei absolutely LOVE your sink!!! It is soo beautiful!!! :)
ReplyDeleteThank you so much for sharing your recipe!... I just made it and put it in the freezer. In my country, we usually use the lemon curd as fill for a tart made of Sablée, and we cover it with italian meringue. Sorry for my bad english!
ReplyDeleteUn gran abrazo, desde Argentina.
With a big hug, from Argentina.